Creede’s Easy Bison Green Chili


This Easy Bison Green Chili recipe was created by San Luis Valley REC Board Director Creede Hargraves, Photo by Stephen Valdez

5 pounds bison chuck roast
1 tablespoon black pepper
1 tablespoon brown sugar
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon ancho powder
1 teaspoon plus 1 heaping tablespoon cumin, divided
1 teaspoon medium-hot green chili powder
1 sweet onion, diced
6 cloves garlic, minced fine
4 teaspoons extra virgin oil
1 heaping tablespoon Mexican oregano
1 quart beef stock
1 (16 ounce) jar Herdez Roasted Salsa Verde
1 (16 ounce) jar 505 Brand Green Chile Sauce
4 poblano peppers roasted, peeled, seeded and diced
1 (14 ounce) can diced tomatoes
1 (27 ounce) can Hatch green chile, diced coarsely
Salt and pepper, to taste

Prepare and rub bison chuck roast with black pepper, brown sugar, garlic powder, onion power, ancho powder, 1 teaspoon cumin and green chili powder, and let sit in the refrigerator overnight.

Smoke the roast with mesquite or cherry wood at 250 degrees, until internal temperature reaches 155 to 165 degrees. Wrap it in butcher paper and continue the smoke until you hit an internal temperature of 205 degrees. Wrap in a towel and put in a cooler for at least an hour. Remove and size into pieces.

Cook the onions and garlic in the olive oil until translucent. Add the remaining cumin, oregano and beef stock. Add salsa verde, green chile sauce, poblanos, tomatoes and green chilies; bring to a simmer. Add the bison and let simmer for an hour. Add salt and pepper to taste. You can add more stock if it’s too thick; add cayenne for heat.

After you get your fill of this Easy Bison Green Chili, try this Smoked Bison Red Chili recipe.